Hazard analysis and critical control points (HACCP)

Hazard analysis and critical control points or HACCP is an internationally recognized system, which is basically a set of preventive actions to Food Safety Hazards, which consists of biological, chemical, and physical hazards in food production processes. HACCP can assure that the finished products are not affected by those food safety hazards and fully safe to consume. A HACCP system can pinpoint potential hazards that can cause finished products to be unsafe and help to ensure that these hazards are identified and solved at relevant specific points of the food manufacturing chain.

For adapting an improved, modern and scientific food safety system, HACCP is a trusted tool globally.

Why Use HACCP?

HACCP is now a world class system which has already proven its significance all over the world. Let’s see the benefits of using HACCP:

  • As HACCP is a recognized system with practical proof which if perfectly implemented, will give assurance both to the manufacturer and consumer that food safety is being managed properly.
  • It is a preventive approach and will enable you to give food safety top priorities, so that you will then plan to prevent things that cause food safety hazards rather waiting for the problems to occur and lacking adequate time to control them.
  • HACCP is now a legislative requirement in many countries of the world. It can ensure that you are not lacking food hygiene legislation and lacking food safety.
  • HACCP can bring customer confidence and satisfaction over your brand because it indicates that you have implemented standard safety protocols in your food manufacturing processes.
  • By inspiring the use the HACCP, we can reduce the occurrence of food-borne illness remarkably all over the world.

HACCP IS Based on Seven Principles:

  • Conduct a hazard analysis

    Food hazards can occur from Biological contamination (from Bacteria or viruses), Chemical contamination (from chemical substances like toxins or others) or Physical contamination (from metal parts, etc.) properties. This hazard analysis principle will evaluate your overall process to identify where the hazards can be produced and what preventive actions you can apply to control these hazards.

  • Identify the Critical Control Points

    Critical Control Points (CCP) are very specific steps or points in a large food manufacturing process at which controls can be applied or integrated to prevent, remove or eliminate food safety hazards to a required level. Through this step we can identify these control points.

  • For each Critical Control Point Establish Critical Control Limits

    Establish a minimum and maximum values within which various manufacturing properties must be controlled to prevent, control or eliminate the hazard. Such characteristics are temperature, time, PH etc.

  • Establish Monitoring Requirements for the Critical Control Points

    We must ensure that the process is under control at each critical point to prevent a food safety hazard. Monitoring activities for every Critical Control Points are set to confirm that critical limits are met at each CCP. Physical measurement and/or observations in an identified timely manner or frequency are the foundation by which an organization can build a monitoring system.

  • Establish Corrective Actions

    The corrective actions to be taken if the monitoring system shows that critical limits are not met or deviation on certain critical points has occurred, must be well identified. Corrective actions will assure that no product is released while violating the critical limits. If the corrective actions are well specified, then an organization can be prepared to take immediate action(s) before a nonconforming control situation takes place.

  • Establish Records Keeping Procedures

    HACCP requires that every plant keep records that document their HACCP plan, including their identified critical control points, how the critical limits have been met, corrective actions to be taken and verification activities. Operation of the system along with regulatory requirements should also be documented.

  • Establish Verification Procedures for making sure HACCP System is working as Expected

    There must be a set of procedures to validate the HACCP plan, thus showing proof of the accuracy of the HACCP system. Once the plan is implemented, it is important to make sure it is properly followed and successful in preventing the food safety hazards. Ongoing verification is needed, achieved by properly trained employees, to verify the procedural steps are compatible with the plan.

The Food Safety Management Systems reaches beyond the hazard analysis critical control point and also incorporates management systems principles similar to those found in ISO 9001. QIA will help you implement HACCP by building a system to manage quality and continual improvement throughout your organization. It will reach beyond the control systems that we have discussed above and into how you plan and manage quality into your organization.


QIA offers a wide variety of professional services, such as, ISO 9001:2015 consulting and training to assist in transitioning from ISO 9001:2008 to the new 2015 standard. In addition, We offer consulting, Auditing and Training for a wide variety of standards.

  Quality Institute of America

8951 Ruthby Street #15,
Houston, TX 77061, USA

Tel : (281) 335-7979
Fax : (832) 582-8504
E-mail : sales@qi-a.com,
Business Hours : 8:00 AM - 5:00 PM

  Asia Office

House# 14, Road# 1/A, Block# J,
Baridhara, Dhaka, Bangladesh

Tel : (880-2)-9854911
E-Mail : infobd@qi-a.com
Business Hours : 9:00 AM - 5:00 PM

Copyright © 2014 - QIA